Braised Ox Cheeks with Vegetables and Balsamic Vinegar

Braised Ox Cheeks with Vegetables and Balsamic Vinegar

  • Serves: 4
  • Duration: 2.5 hours
  • Level: Medium

A braised ox cheek recipe you will come back to again and again. Balsamic vinegar adds so much to braised ox cheek. Match it with vegetables for a lovely flavour.

Braised Ox Cheeks with Vegetables and Balsamic Vinegar

INGREDIENTS

  • 4 Ox Cheeks
  • Salt and pepper
  • 3tbsp olive oil
  • 1 onion (sliced)
  • 1 carrot (cut into 2cm batons)
  • 1 stalk celery (cut into 2cm batons)
  • 1 375g tinned tomatoes (chopped)
  • 100ml port
  • 600mlbeef stock
  • 100ml balsamic vinegar
  • 2-3 sprigs of rosemary

METHOD

  1. Preheat oven to 160°C / Fan 140°C / Gas 3.
  2. Allow the meat to come to room temperature, pat dry with kitchen paper and season the cheeks with salt and pepper.
  3. Heat 2 tbsp oil in an oven proof braising pan and sear the cheeks all over until nicely browned and caramelised, remove the cheeks and set aside.
  4. Add onions, carrots and celery to the pan and cook for a further 5-6 minutes.
  5. Deglaze the pan with port and reduce until the liquid has nearly all evaporated. Add all remaining ingredients and return the cheeks to the pan. Bring to the boil, cover with the lid and transfer to the oven; braise for 2-2½ hours.
  6. Take the pan out of the oven, place on the hob and remove the lid.
  7. Reduce the sauce to a smooth consistency.
  8. Serve with champ potatoes.
Shop the ingredients...
  • Oxtail

    Oxtail

TOTAL: £0

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

OUR SUSTAINABILITY POLICY
!